[Extra Crispy] Upon moving to Copenhagen in 2006 for a year-long exchange, one of the first words I learned in Danish was wienerbrød. As important as it was to know how to say “hello” and “goodbye” (hej and hej hej, respectively), it was just as imperative that I be able to order the flaky, sweet pastries that are the highlight of an indulgent breakfast spread.

[Narratively] Thirty-three years ago, my mother fled Hong Kong for the opportunity of a lifetime in the West. When I made the reverse move, we both learned more than we ever expected to about where we belong.

[Extra Crispy] To make a BeaverTail doughnut, whole wheat dough is hand-stretched into an oval shape and fried in canola oil. It’s still warm when the pastry is served, topped with cinnamon and sugar or more extravagant additions like cheesecake spread sprinkled with Skor bits. In Canada, it’s an indulgent favorite found at theme parks, ski lodges, and summer festivals in the eastern half of the country. And unlike your average doughnut or pastry, part of the BeaverTails experience is watching the decadent treat being prepared in front of you.